home
➠ Snacks
➠ Snacks
➠ Eggplant lecho for the winter without sterilization

Eggplant lecho for the winter without sterilization

5074

Kitchen Russian

Calorie content 43.7 kcal

Portions 3 l.

Cooking time 60 minutes

Proteins * 0.6 g

Fats * 2.1 gr.

Carbohydrates* 7 gr.

Content

It is especially possible to use a rich eggplant harvest successfully by preparing an eggplant lecho for the winter without sterilization. In such an appetizer, the vegetable will sparkle with a completely new unsurpassed taste, will delight you and your household with juiciness, aroma and tenderness.

Ingredients

Cooking process

Wash the eggplants, dry on a kitchen towel. Remove the stalk and rind. Cut the eggplant pulp into large cubes, salt them to remove the bitterness.

Wash carrots, peel, grate on a coarse grater.

Wash the pepper, dry it on a kitchen towel. Remove the stalks and seeds from the pepper, cut into small pieces.

Wash the tomatoes, dry a little and cut into large pieces. Use a food processor to puree the tomatoes.

Drain the resulting liquid from the salted eggplants, transfer them to a large saucepan.

Send carrots, peppers, tomatoes, vegetable oil to a container with eggplants. Salt the mass and add sugar. Mix everything thoroughly. Send the pot with vegetables to the fire, simmer, stirring constantly, for about 30 minutes.

Peel the garlic, remove the seeds and the stalk from the red hot pepper. Grind red hot peppers and garlic with a blender. At the end of stewing the eggplant lecho, add the garlic-pepper mass and vinegar to the pan. Mix thoroughly again.

Pour ready-made eggplant lecho into pre-sterilized jars for the winter without sterilization. Close the jars with lids. Turn the cans upside down, wrap them with a blanket and let cool.